Sindhi Biryani — سندھی بریانی
A spicy, aromatic layered rice dish with potatoes, dried plums (aloo bukhara) and a tangy kick — a favourite across Pakistan.
Ingredients
- 1 kg mutton or chicken
- 4 cups basmati rice
- 3 onions, fried
- 1 cup yoghurt
- 2 potatoes, halved
- Dried plums (aloo bukhara)
- Biryani spice mix
- Mint, coriander, green chillies
Method
- Cook the meat with yoghurt, fried onions and biryani spices until tender and saucy.
- Boil the rice with whole spices until 70% done; drain.
- Layer rice and masala with potatoes, plums, mint and coriander.
- Seal and steam on dam for 20 minutes. Serve with raita.